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Whole Wheat Cupcake with Orange Buttercream

Posted Oct 16 2012 12:15pm

We were invited to some friends' house for dinner last Sunday and I really wanted to bring something nice as a thank you. But I didn't have a lot of stuff on hand, so I culled this little number together based on my limited pantry offerings and, you know what? It turned out great! It's whole wheat, with a hint of cinnamon flavor in the cake, then topped with a rich orange buttercream frosting. I gave a couple of them to our sweet neighbors across the street and here's the message they posted on my Facebook timeline this morning: "Those vegan cupcakes were AMAZING!!! They were gone in about 2 seconds."

Yep. My work here is done...

CUPCAKES:
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup brown sugar
1/3 cup canola oil
2 teaspoons pure vanilla extract (or coffee liqueur)
1 3/4 cups white whole wheat flour, or whole wheat pastry flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
BUTTERCREAM FROSTING:
1/4 cup vegan butter
1/4 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
1 1/2 teaspoons orange extract
2 tablespoons soy milk
Orange food dye, just a few drops (optional)
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